“You may be having dinner with a waiter wearing gloves.”—California Gov. Gavin Newsom
That all leaves restaurant and bar owners with the difficult and maddening task of planning for an uncertain future, gaming out many possible reopening timelines and new business models. “The restaurant industry seems particularly vulnerable to a long crisis,” write the authors offrom the National Bureau of Economic Research.
Lingering questions about the virus itself complicate long-term planning, too. “There are a lot of unanswered questions about COVID-19,” says Stefan Baral, an associate professor of infectious disease epidemiology at the Johns Hopkins Bloomberg School of Public Health. “One is how infectious is someone in that asymptomatic or presymptomatic stage? And it’s very much an open question.”
“It’s very limited, restricted, but it seems to be working,” Vongerichten says. Business in China is back about 40 or 50 percent, he estimates. But the strangest change is the sound: Nobody talks to anybody, and it’s deathly quiet in the dining room.“I hope we don’t have to do all that here [in the U.S.],” says Vongerichten. “I’d prefer not to open like that… it’s a very different model now.”
. “We are way past due for an updated national protocol for food safety in a COVID-19 world. Restaurant workers need to know what PPE to use. These are things we can plan for now.”
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